Champagne Gremillet

Champagne Gremillet

Located in Balnot-sur-Laignes, 45km from Troyes, the historic capital of Champagne, and next to Les Riceys, the largest Champagne growing commune and the only one to produce the region’s third AOC.

The majority of Gremillet’s 40ha of vines are planted in an area called Côte des Bar, 75% being Pinot Noir on limestone/clay soil over steep, sun drenched hillsides, bringing out the full strength and fruit of the Pinot Noir. To gain extra, expressive flavours, Gremillet bottle age all their Champagnes on average 25% longer than AOC rules: 22 months for the NV and 4 years for the vintage. Awards come frequently with the Blanc de Noirs winning three Golds over the last year, including the prestigious IWSC Gold. Since its introduction, the Blanc de Noirs has been an outstanding success.

Champagne
FRANCE

Authenticity

With the love of the terroir, with respect for the Champagne method, with will-power and passion, we are in and are Champagne, we are infinitely Champagne!

Celebrating with a glass of Gremillet champagne those moments of life when you are proud to have dared to dream and undertake, to have created and accomplished, to have  overcome difficulties and reached a goal, will bring you the pleasure of the moment and an everlasting memory.

Viticulture

Located in Balnot sur Laignes (45 km from Champagne’s historic capital Troyes) and next to Les Riceys, the largest champagne-growing commune and the only one to produce the region’s third AOC (controlled designation of origin), Rosé des Riceys. Covering 48 hectares, the majority of our vines are planted in an area called Côte des Bars. Limestone soils, interspersed with clayey marls, mainly planted with pinot noir (85%). An exceptional terroir in which the steep and sunny slopes reveal all the power and fruitiness of the grape variety. The rest of the vines is devoted to Chardonnay for its finesse and freshness. Their work is recognised, our champagne is in demand, we are developing. Also, to optimize our blends, we supply ourselves with grapes from other winegrowers. Mainly chardonnay from Montgueux, Cramant or Béthon whose soils are favourable to this grape variety. Every year, 80 winegrowers – partners – entrust us with their grape production.

Winemaking

Harvesting: The grapes are harvested and our terroir offers us the best. They naturally contain all the necessary ingredients to make champagne. Pressing: At the end of the summer, the grapes are ripe. The pickers and the pressure pickers work together, the grapes are pressed, fresh. In a few hours, they go from the vine to the vat! 4,000 kilos of grapes render 2,050 litres of juice at the first press. Our Champagnes come exclusively from this first pressing, the best, the “cuvée”. Once in the vat, the alcoholic fermentation begins, the wine slowly matures and becomes lighter; then, the time for racking will come when the clear wine and its precious aromas will be separated from the deposit at the bottom of the vat. The Blending:From autumn to the deepest part of winter, slowly, the wine will clear. The cellar master and his assistants will filter it several times. At the beginning of the new year, the wines will be clear, this is the decisive moment when they can be tasted and blended. Blending is a subtle art: a marriage of wines from different grape varieties, terroirs and vintages in varying proportions carried out each year. Several tasting committees bringing together oenologists and friendly winegrowers are held. Their mission is to bring the house’s unique style and taste to life from one year to the next. The Bottling: The spring following the harvest, we proceed to draw the wine.This is the bottling stage. A tirage liqueur composed of sugar and yeast, whose proportions are our secret, is then added. This liqueuer causes a second fermentation in the bottle, known as the foaming. At this precise moment, the wine becomes effervescent. Maturing: Preserved lying down in the dark and at a constant temperature in the depths of our cellars, the bottles rest on their lees for a minimum of 22 months and up to 5 years for the vintages. An ageing time longer than the standards in force, which gives more complexity and finesse to our champagnes. The bottles will then gradually move from a horizontal to a vertical position, ending upside down, where the deposit will be concentrated. Once carried out manually, this is is now done mechanically and more precisely, thanks to the gyropallets. The disgorging: Finally comes the last, very important step; the disgorging process. The bottle, still maintained in a vertical position is inserted into a freezing tray, crystallizing the sediment that has collected in the neck of the bottle. When the bottle is subsequently turned upright and opened the pressure in the bottle expels the frozen deposit without too much of the precious wine being lost. A special homemade liqueur, called “shipping liqueur” and composed of cane sugar and champagne is then added; the proportion of this liqueur determining whether the champagne is brut nature, brut or demi-sec. The bottle is then corked, using a wire cage to contain the pressure which can be as high as 5 bars per bottle.

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